This hearty entree uses half ground turkey and half lean ground beef and no added salt for a lower fat and lower salt taste treat.

Nutrition Facts

Serving Size 2 rolls each
Calories 257
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 54 mg
Sodium 266 mg

Servings and Times

Servings 5

Ingredients and Preparation

Ingredients Measures
Cabbage 1 head
Lean ground beef ½ pound
Ground turkey ½ pound
Onion, minced 1 small
Stale whole wheat bread, crumbled 1 slice
Water ¼ cup
Black pepper 1/8 teaspoon
Diced tomatoes 1 can (16 ounces)  
Onion, sliced 1 small
Water 1 cup
Carrot, sliced 1 medium
Lemon juice 1 tablespoon
Brown sugar 2 tablespoons
Cornstarch 1 tablespoon
  • Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling.
  • Shred ½ cup of raw cabbage and set aside.
  • Brown ground beef and turkey and minced onion in skillet. Drain fat.
  • Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
  • Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat mixture. Mix well; then place ¼ cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
  • Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
  • Remove cabbage rolls to serving platter, keep warm.
  • Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.